Tuxedo Brownie Cups

Source: The Pampered Chef

1 (19 to 21 ounce) package fudge brownie mix (plus ingredients to make mix)
2 (1 ounce) squares white chocolate for baking
2 tablespoons milk
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)

Heat oven to 325 degrees F. Spray cups of deluxe mini-muffin pan with non-stick cooking spray.

Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not over-bake).

Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.

Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1 to 3 hours before serving.

TIP: to get even strawberry slices, slice them using your egg slicer.